Fresh tomato, basil, and garlic, and a drizzle of balsamic vinegar and olive oil, come together in this easy, classic bruschetta appetizer.
- Start by boiling a large saucepan of water on the stove over high heat. Prepare an ice bath by filling a large mixing bowl about halfway with ice, and the rest of the way with cold water. Remove the pan of water from the burner as soon as it reaches a boil.
- Immediately add your tomatoes to the boiling water and let them blanch for about 1 minute.
- Remove with a slotted spoon and immediately place in the ice bath to stop the cooking process.
Remove the skins from the tomatoes, using a small knife to gently peel them away. Quarter the tomatoes, and discard the seeds and stems.
- Preheat your oven or toaster oven to 450°F and place a baking rack in the topmost position.
- Chop the tomatoes into fine pieces and place them in a large mixing bowl with the basil, vinegar, salt, pepper, and 1/4 cup olive oil. Stir to combine.
- Cut the bread into 1/2-inch-thick slices, and brush some olive oil on one side of each piece. Arrange the bread oil side down on a baking sheet. Place the pan in the oven on the top rack and toast for 4-6 minutes until golden brown. Keep an eye on them, so they don’t burn.
- Remove the pan from the oven. Flip each piece of toast, brush with oil, and smear with garlic paste.
- Arrange the toast on a serving tray and spoon some of the tomato mixture evenly onto each slice. If you won’t be serving immediately, wait to top the toast until ready to serve.